Add olive oil to a saucepan. Then add turmeric, ginger, sugar and raisins. Put on a low heat to dissolve the sugar and infuse the spices. Remove from the heat, add coconut milk and whisk rapidly. Add a tablespoon of soy sauce and a dash of lemon juice. If the sauce seems a little thin, thicken with a little roux.

Source: www.malawiheat.com

]]>http://african-recipes.com/malawian-recipes-grilled-chambo-fish-2/feed/0Vegetable couscous – Algeriahttp://african-recipes.com/vegetable-couscous-algeria/
http://african-recipes.com/vegetable-couscous-algeria/#respondFri, 27 Oct 2017 12:30:38 +0000http://african-recipes.com/?p=19924Step 1: Set up
Gather your ingredients for the seven vegetable couscous made in honour of Algeria’s opening World Cup game against Belgium.

7 vegetable couscous – Algeria
Algeria didn’t reach full satisfaction against Belgium in their World Cup battle; putting up a well-organised fight, they lacked the final punch, much like this seven vegetable couscous (full disclosure!).

There are 11 steps and 11 pictures in the reppic – Epic Recipe in Pictures – to make this very simple, super-tasty vegetable couscous full of nutrition and goodness.

Full disclosure – this recipe, though easy to pull together for those in a rush, lacked the full depth and punch to do justice to Maghreb cuisine, needing fuller-tasting ingredients and spices to win this game, always going to be a tough one against the land of gourmet that is Belgium.

If you don’t want to take our word for it, give it a shot and let us know what you think, or better still, advise on any better recipe you know of in the comments .

2.
Heat 1 1/2 tablespoons of canola oil in a 12-inch non-stick skillet over high heat until shimmering. Add corn kernels, toss well with a wooden spoon, and then spread evenly out. Cook until starting to char on the bottom, about 2 minutes. Stir well, and cook until corn starts to char again, another 2 minutes. Continue process until corn is evenly charred on all sides but not burnt, 8 to 10 minutes total. Transfer corn to a large bowl. Add the tomatoes, jalapeños, onion, garlic, cilantro, and remaining 1 tablespoon lime juice. Season with salt to taste. Add additional lime juice as necessary. Set aside.

3.
Dry fish fillets on paper towels. Use a fork to mix together flour and a 3/4 teaspoon kosher salt in a large baking dish. Wipe out skillet and return to medium heat. Add butter and heat until melted. Dredge two fish fillets in the flour, shake off the excess, and then carefully place them in the skillet skin-side down. Cook until golden brown on the bottom, 3 to 4 minutes. Flip and brown on the other side, another 3 to 4 minutes. When both sides are browned and fish is cooked through, drain the fillets on a paper towel-lined plate and keep warm. Repeat process with the remaining 2 fillets.

– Heat the oil in a frying pan and brown the chopped onion, add the peppery slices and drained mushrooms and cook until the water evaporates, salt and pepper.

– Spread the meat tenderloin and flatten it with a rolling pin as thinly as possible.

– Cut a piece of film paper and put the meat on top, spread the mixture of mushrooms over the entire surface and put the hard-boiled eggs at one end, start rolling the whole tightly to give it shape using the film paper and close the roll with wooden spikes.

– Heat the butter in a sauté pan and sear the roll 10 minutes on each side, continue cooking 15 minutes in the microwave oven.

Take the chicken pieces, the mustard dressings, pass them in the egg, then flour, still in the egg and finish them in the bread crumbs …
While oiling a baking dish or a baking sheet like me, place the chicken pieces, taking care to separate them.

Peel, and cut your potatoes into large « fries » add them seasoning for ariosto potatoes and olive oil, mix (no salt needed because there is salt integrated)

Place the potatoes to size chicken and sprinkle with the olive oil that remains at the bottom of the salad bowl or you have tempered the potatoes …

Cover with aluminum foil and cook for 30/40 minutes

Check the cooking by inserting a knife inside the chicken, if the liquid that emerges is clear, your chicken is cooked, it is red it is not cooked …
10 min before the end remove the aluminum foil and leave golden
Finally dip them in a hot fry for a few minutes so they are crispy

Preheat the oven to 180 ° C In a dish mix the flour and the yeast then make a well. In another dish beat the eggs with milk, olive oil and then pour this mixture into the flour. Mix then add about 50 grams of grated, then cut the ham into small pieces. Season with salt and pepper. Pour the dough into muffin molds and place on top a few dices of fresh tomatoes, grated, a pinch of Provence herbs and a black olive in the center. Bake 25 minutes (heat ventilated fifteen minutes then normal heat)

1. Wash the rice and put it in a sieve
2. Cut the chicken into pieces, clean put in a saucepan; add 3 cloves of garlic, ginger, one slice (quarter) of onion a little pepper, cube mouline and bay leaf. Put on a low heat until it is thigh (adding a glass of water about 5 min) and fry. Once the golden chicken removes them from the oil and put them next
3. Another saucepan heats on a gentle heat 10 tablespoons oil (from the previous frying), the remaining garlic, onion, remaining finely chopped ginger, simmer, stirring occasionally until smooth. (20 min) onion is not thighing.
4. Add the tomato to a can and wait for it to simmer for 10 min, then the crushed tomatoes, crushed chili, half the cube, chicken broth and salt
5. Cabbage and carrots divide into 8 parts, fried chicken; simmer for 10 min
6. Using a perforated spoonful remove the chicken, the 7/10 of the cabbage and carrot a little juice
7. In what remains on the fire, add 4 glass of water the rest of the cube of salt; as soon as it adds rice
8. Stir gently and cook over low heat. As soon as there is more water evaporate cover with a plastic bag then the lid of the Maronite. And reduce the fire.
9. Rice grains peel off when cooked
10. Serve warm in large bowl with juice on; and crushed green chilli salt to side

– In a saucepan, heat the orange juice, sugar and glucose, bring to a boil, stir constantly with a wooden spoon, let reduce for 8 minutes, out of the heat, add the drained gelatin, mix well, leave the syrup tired.
– Working in an electric mixer, softened butter and sugar until they are creamy, incorporate the eggs one by one and continue to work between each egg, incorporate the sifted flour, yeast, vanilla sugar, mix well , add the milk and small Swiss and work until the dough is homogeneous and creamy, gently incorporate the candied fruits.
– Butter and flour a missed pan, pour the mixture in, smooth the surface.

– Bake in a preheated oven at 180 ° C for 45 to 50 minutes.

– Check cooking with the tip of a knife, it should stand clean, leave 10 minutes and unmold on a rack.
– Serve the cake in a dish and top with warm syrup.

Preparations :

Cut 4 hard-boiled eggs in 2 in the height, and cut a small tip under each egg to make a dish and allow it to stand flat.

4 min.
Divide the half eggs on the serving dish, and place the carrot salad between them.
4 min.

Divide the mayonnaise over the top of the eggs, sprinkle with chives, your eggs-mayo are ready.

]]>http://african-recipes.com/eggs-mayonnaise-recipe/feed/0Recipe from Kelewelehttp://african-recipes.com/recipe-from-kelewele/
http://african-recipes.com/recipe-from-kelewele/#respondWed, 11 Oct 2017 09:06:17 +0000http://african-recipes.com/?p=19749Kelewele is a Ghanaian delicacy of fried and spicy plantain that is all the rage. It is sometimes served with rice and a stew or peanuts, or alone as a dessert or snack. It is also popular for breakfast.

Skewers marinated in the salty manner:
In a bowl, mix the spices, garlic and olive oil and marinate the pieces of meat for 2 hours, keeping them cool.

Thread the pieces of meat on skewers and grill them on a charcoal light.
Present the hot skewers, accompanied by bread and mint tea.
White kidneys in sauce:
Split each kidney in two, remove the skin that covers it and then cut it into large pieces.

In a frying pan, cook the onion and garlic in the oil over low heat until the onions become translucent.
Add the kidneys, spices, herbs and rancid butter.
Cover and simmer, always on low heat, until the kidneys are cooked and the sauce thickened.
Serve hot kidneys, topped with sauce and garnished with chopped parsley.
Kefta skewers in the Gharb way:
Mix all the ingredients with the ground meat.

Shape into medium sized puddings, place on a grill and grill over a coal fire.
Serve Kefta skewers on a rezzat al kadi bed.

1Pour the flour in a bowl with salt and sugar. Make a well in the middle and pour the eggs lightly beaten with a fork.

The best recipe for pancake batter! – 2nd step

Start gently stirring the flour with a wooden spoon.

The best recipe for pancake batter! – Step 3

When the mixture becomes thick, add the cold milk little by little, you can use a whisk but always gently to avoid lumps.

The best recipe for pancake batter! – Step 4

2When all the milk is mixed, the dough must be fairly fluid, if it appears too thick, add in little milk.

The best recipe for pancake batter! – Step 5

Then add the melted butter, mix well.

Finally
Cook the pancakes in a hot pan (no need for fat, it is already in the dough). Pour a small ladle of dough into the frying pan, make a rotating motion to distribute the dough over the whole surface, lay on the fire and when the turn of the pancake is colored clear, it is time to turn it over. Let cook about a minute on this side and the pancake is ready. Repeat until the dough is depleted.

1 Preheat the oven to 180 ° C (6). Whisk the butter with the powdered sugar and salt until an ointment is obtained.

2 Incorporate the eggs one by one, then the flour and baking powder together.

3 Butter and flour a rectangular cake pan, pour in the dough, then smooth the surface with a spatula. Bake for about 50 minutes: the blade of a knife planted in the heart of the cake must come out dry.

4 Let cool in the mold, out of the oven, then unmold and cut into parts.

Preparation :

First, peel and cut into large pieces the potatoes. Also cut the onion and garlic.

In a deep saucepan, fry the onions in the oil, then add the meat and garlic and season.

Let the meat cook a little.

Add the tomato paste and let it cook without adding water; I remember more if I already said it but always let the tomato concentrate cook a little before adding the water, it seems it removes a little acidity, and I find that it gives a better taste of tomato sauce.

Place the potatoes in the pan.

Then, before the sauce burns, pour 1.5 l of water and cook over medium heat until the potatoes are cooked.

Here is the sauce must be a little thick even if it is better than if it is too liquid.